• Influence of School Foodservice Dietitians¡¯ Work Value on Organizational Effectiveness: Moderating ...

• Cha Myeong-Hwa

• Seo Sun-Hee

• Korean Journal of Food Culture   2006  Volume.21  No.6 702 ~ 713

• Rheological & Sensory Characteristics of Pine Mushroom Jung-Gwa by Different Amount of Saccharide(ho...

• Park Mi-Lan

• Choi Soo-Keun, Jung In-Chang, Byun Gwang-In

• Korean Journal of Food Culture   2006  Volume.21  No.6 695 ~ 701

• Quality Characteristics of Cookies with Brown Rice Flour

• Lee Mi-Hye

• Oh Myung-Suk

• Korean Journal of Food Culture   2006  Volume.21  No.6 685 ~ 694

• The Effect of Hydrated Soybean Oil on Quality of Popped Rice for Preparing Salyeotgangjung

• Kim Myoung-Ae

• Korean Journal of Food Culture   2006  Volume.21  No.6 679 ~ 684

• Development of Calcium Enriched Menu for the Aged

• Kim Hye-Young

• Kong Hee-Jung

• Korean Journal of Food Culture   2006  Volume.21  No.6 670 ~ 678

• A Survey on the Consumption and Satisfaction Degree of the Cooked Rice Mixed with Multi-Grain in Seo...

• Kim Yoon-Sun

• Lee Gui-Chu

• Korean Journal of Food Culture   2006  Volume.21  No.6 661 ~ 669

• Quality Characteristics of Cuttlefish Inky Tofu Prepared with Various Coagulants

• Park Eo-Jin

• An Sang-Hee

• Korean Journal of Food Culture   2006  Volume.21  No.6 653 ~ 660

• Quality Characteristics and Shelf-life of Tofu Coagulated by Furie Juice of Pomegranate

• Kim Ji-Young

• Park Geum-Soon

• Korean Journal of Food Culture   2006  Volume.21  No.6 644 ~ 652

• Effects of Takju(Korean turbid rice wine) Lees on the Serum Glucose levels in Streptozotocin-induced...

• Kim Soon-Mi

• Cho Woo-Kyoun

• Korean Journal of Food Culture   2006  Volume.21  No.6 638 ~ 643

• A Exploratory Study on the Development of Star Menus in the Western Restaurants of the Hotels Focuse...

• Lee Eun-Jung

• Lee Jong-Kil

• Korean Journal of Food Culture   2006  Volume.21  No.6 629 ~ 637

• Measuring the Effects of Employee¡¯s Foodservice Quality, Value, and Satisfaction on Tourist Behavio...

• Kang Jong-Heon

• Ko Beom-Seok

• Korean Journal of Food Culture   2006  Volume.21  No.6 623 ~ 628

• Segmentation of Wine market by Consumers¡¯ Product Involvement

• Chong Yu-Kyeong

• Kim Maeng-Jin

• Korean Journal of Food Culture   2006  Volume.21  No.6 614 ~ 622

• Food Culture of Korean Peninsula in the Neolithic Period Described in Daegok-ri Petroglyph

• Koh Kyung-Hee

• Korean Journal of Food Culture   2006  Volume.21  No.6 606 ~ 613

• Bone Density and Related Factors of University Students in Seoul Area

• Choi Soon-Nam

• Song Chang-Ho, Kim Sang-Rae, Chung Nam-Yong

• Korean Journal of Food Culture   2006  Volume.21  No.6 596 ~ 605

• A Study of Food Behavior of Tourist in the Goseong Dinosaur Festival

• Kim Seok-Young

• Shin Ye-Sung, Min Sun-Ok

• Korean Journal of Food Culture   2006  Volume.21  No.6 589 ~ 595

• Analysis of Current Use of Local Food of Adults in Gyeongju Classified by Age

• Lee Yeon-Jung

• Korean Journal of Food Culture   2006  Volume.21  No.6 577 ~ 588

• A Study on the Customer¡¯s Satisfaction of the Tableware on Foodstyling using Fuzzy cognitive Maps

• Kim Sun-Hee

• Korean Journal of Food Culture   2006  Volume.21  No.6 571 ~ 576